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Evaluation of Glucosinolate Levels Throughout the Production Chain of Brassicavegetable S Evaluation of glucosinolate levels throughout the production chain of Brassicavegetable s Towards a novel predictive modelling approach CENTRALE LANDBOUWCATALOGUS 0000 0911 3446 Promotor: Prof.dr .W.M.F . Jongen Hoogleraar Productontwerpen enKwaliteitskund e met bijzondere aandacht voor ketenaspecten Wageningen Universiteit Co-promotor: Dr.ir .M .Dekke r Universitair docent, leerstoelgroep Productontwerpen enKwaliteitskunde , Wageningen Universiteit Promotiecommissie: Prof. dr.ir .P .Folsta r (Wageningen Universiteit) Prof.dr .ir .D .Kromhou t (Wageningen Universiteit/ RIVM, Bilthoven) Prof.dr .O .va nKoote n (Wageningen Universiteit) Prof.dr .I.T .Johnso n (Institute ofFoo d Research, Norwich, United Kingdom) ri0£ /n l|?ou Evaluation of glucosinolate levels throughout the production chain of Brassicavegetable s Towardsa novelpredictiv emodellin gapproac h Ruud Verkerk Proefschrift Terverkrijgin g van degraa dva n doctor opgeza g van derecto r magnificus van Wageningen Universiteit prof. dr. ir. L.Speelma n inhe t openbaar te verdedigen opvrijda g 17me i200 2 desnamiddag s tevie ruu r ind eAula . u V, 7 7 o Evaluation of glucosinolate levels throughout theproductio n chain ofBrassica vegetables;toward s anove l predictive modelling approach Ruud Verkerk Thesis Wageningen University-with references-with summary in Dutch ISBN 90-5808-635-6 Stellingen 1. Voor het ontwikkelen van producten met eenconstant e samenstelling van inhoudsstoffen isee n ketenbenadering cruciaal. Ditproefschrift 2. Voorspellend modelleren isee nonmisbaa r gereedschap voor een gezonde ontwikkeling van demark tvoo r 'functional foods'. Ditproefschrift 3. Naast een substantieel gehalte aan glucosinolaten inee nproduc t isd e aanwezigheid van een actief myrosinase enzymva nbelan g voor dehoogt eva n hetpotentiel e gezondheidsbeschermend effect. Ditproefschrift 4. Magnetronbereiding vankoo lverhoog t hetbeschikbar e glucosinolaatgehalte. Ditproefschrift 5. Brassicagroente n uit conserven dragen nauwelijks bij aand e innameva n glucosinolaten bij demens . 6. Integenstellin g totwa t Getahun en collega'sbewere n zijn hetnie t de isothiocyanaten maar deglucosinolate n die alsvoornaamst e componenten voorkomen inBrassica groenten . Getahun etal. (1999) CancerEpidemiol. Biomark. Prev. 8, 447-451 7. 'Functional foods' kunnen gezond zijn voor consument eneconomi eaangezie n ze bijdragen aand everrijkin g vanzowe lhe t levensmiddel als debetrokke n marktpartijen. 8. Dekrach t vanepidemiologisch ebewijsvoerin g kan sterkvergroo t worden door gebruik te makenva n technologische kennis. 9. Gezondheid verkoopt, echter niet aan kinderen. Stellingen behorend bij het proefschrift Evaluationof glucosinolate levels throughout the production chain of Brassicavegetables; towardsa novel predictive modellingapproach Ruud Verkerk Wageningen, 17 mei200 2 Abstract Evaluation of glucosinolate levels throughout the production chain of Brassica vegetables; towards a novel predictive modelling approach PhD thesisby Ruud Verkerk, Product Designand QualityManagement Group,Department of Agrotechnology andFood Sciences, WageningenUniversity, theNetherlands. May 17 2002. Glucosinolates are a group of plant secondary metabolites, that can have important implications for human health. Vegetables of the Brassicagenus , including cabbage, Brussels sprouts, broccoli, cauliflower and kohlrabi contribute almost exclusively to our intake of glucosinolates. Their added value towards vegetable quality can be ascribed to their health promoting properties by a role in the prevention of various cancers. The research described in this thesis was done to evaluate how levels of glucosinolates and their health-protective breakdown products are affected by various factors within the production chain of Brassica vegetables towards a better understanding of the alleged health effects of glucosinolates in Brassica vegetables. The research focused specifically on the effects of processing, namely chopping and cooking, on the content of glucosinolates. It was demonstrated that chopping of raw Brassica vegetables resulted in unexpected, increased levels of indolyl glucosinolates after chopping and storage of cabbage and broccoli under ambient conditions. In white cabbage a 15-fold increase of 4-methoxy- and 1-methoxy- 3-indolylmethyl glucosinolates wasnote d after 48 h of storage of chopped cabbage. Chopping and storage of broccoli vegetables resulted in a strong reduction of most glucosinolates, except for 4-hydroxy- and 4-methoxy-3-indolylmethyl glucosinolates, which increased 3.5- and 2-fold respectively. Inthi s study we showed that the well-known and accepted breakdown mechanism of glucosinolates (hydrolysis by the endogenous enzyme myrosinase) appeared to be counteracted by a yet unknown mechanism causing an increase of some indolyl glucosinolates. It is postulated that chopping, by mimicking pest damage, triggers a defence mechanism in harvested Brassicavegetables . Microwave cooking of red cabbage showed to be an interesting alternative for conventional cooking. In general, high total glucosinolate levels were observed for various microwave treatments due to the absence of leaching of glucosinolates into cooking water that takes place in conventional cooked vegetables. An increase in glucosinolate levels appeared to be associated with the time/energy input applied resulting in levels exceeding the total glucosinolate content of the untreated cabbage. This was probably caused by an increased extractability of glucosinolates from the vegetable matrix after the microwave treatment. Furthermore, at low (180 Watt) and intermediate microwave powers (540 Watt) substantial myrosinase activity was retained in cabbage. Thus, microwave prepared Brassica vegetables can offer a higher retention of glucosinolates and controllable amounts of active myrosinase, thereby increasing the health-promoting potential of the product. Overall it was demonstrated that many steps in the food production chain of Brassica vegetables or vegetable products can have a large impact on the glucosinolate content and thus affect the final intake of health-protective glucosinolates and breakdown products for humans. A novel predictive modelling approach is proposed (and elaborated in a case study on cooking) to handle the variations in the production chain and to provide a tool that can be used to assist product and process development. This model provides us with more insight in the behaviour and fate of glucosinolates and protective derivatives and may lead to options for improvement of investigations aimed at understanding the role of dietary glucosinolates and breakdown products in the protection against various cancers. Furthermore, predictive modelling can be helpful in enhancing the sensitivity of epidemiological studies and eventually provide solid evidence for assessment of the risks and benefits of glucosinolate consumption. Contents Chapter 1 General introduction Chapter2 Glucosinolates inBrassica vegetables;th e nutritional 7 significance, biosynthesis and bioavailability Chapter3 Post-harvest increase of indolyl glucosinolates inrespons e 39 tochoppin g and storage ofBrassica vegetable s Chapter 4 Fate of glucosinolates during microwave treatment of 51 red cabbage (Brassica oleraceaL .var . Capitata f. rubraDC. ) Chapter 5 Variation of glucosinolate levels throughout the production 71 chain ofBrassica vegetable s Chapter 6 Predictive modelling ofth e glucosinolates-myrosinase 87 system during cooking of cabbage Chapter7 General discussion andconclusion s 111 Summary 123 Samenvatting 127 Dankwoord 133 Overde auteur 135 Chapter1 General introduction Chapter 1 Introduction In the past few years research from different fields has demonstrated that a broad range of non-nutritive, bioactive compounds in foods can play an important role in human health and well being. Examples are the groups of flavonoids, carotenoids, phyto-oestrogens, folates, and glucosinolates that are ingested viavegetable s and fruit. The added value can be ascribed to their important role in the prevention of various diseases, most importantly ageing diseases like cancer and coronary heart diseases. Consequently, with regard to the health-protective properties of these products, product nutritional quality has to be defined not onlyb ypresenc e of essential nutritive compounds, and absence of undesirable compounds but also by the presence of so- called health-protective orpromotin g phytochemicals. Food technology and health The potential role of fruits and vegetables and derived products in promoting health and preventing diseases is studied basically at four levels. In this respect, epidemiology looks at associations between nutritional intake and incidence of (malignant) diseases. Animal studies investigate the protective mechanisms in controlled experiments. Molecular mechanistic studies, usually carried out in vitro, also aim at the elucidation of mechanisms. The fourth level consists of human intervention studies, where people are given certain amounts of (non)nutrients or fruits and/or vegetables and the effects on biomarkers in e.g. human serum are measured as indicators for various diseases. In this respect, the field of food technology can be seen as an essential input for investigating health benefits from food products. Because people eat food products and not ingredients, food technology can study the effects of the manufacture of foods on health-protective ingredients. Accurate information on the (bio)-availability of protective nutrients and
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